Shaved Beet and Dandelion Salad

• 2 teaspoons finely chopped shallot
• 1 teaspoon Dijon mustard
• 2 anchovy fillets, finely chopped
• 2 tablespoons sherry vinegar
• Coarse salt and freshly ground pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 small red or yellow beet, peeled and shaved into very thin pieces
• 2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

1. In a large bowl, whisk together shallot, mustard, anchovies, and vinegar; season with salt and pepper.
2. Whisk in oil in a slow, steady stream.
3. Add beet and dandelion.
4. Toss to coat.

shallot, mustard, anchovy, sherry vinegar, salt, extravirgin olive oil, red, dandelion

Taken from www.epicurious.com/recipes/food/views/shaved-beet-and-dandelion-salad-392393 (may not work)